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 |  tomatoes & squash to microwave |  remove seeds from spaghetti squash |  shred spaghetti squash insides |
 add seasonings |  add cooked veggies |  olive oil & balsamic vinegar |  casserole dish to reheat later |  close-up |
Yet another dinner that I invented to use up a few leftovers I had in the refrigerator ~ a piece of grilled steak (about 5" square) and some peas ~ adding some micro-steamed zucchini & crookneck squash ~ and 1/2 a little basket of grape tomatoes that were getting a little wrinkled. After you stick the spaghetti squash into the oven to bake for about an hour ~ it's all very fast & easy from there. I did everything earlier in the afternoon and then put it into a sprayed casserole dish to reheat later for dinner.
You can substitute whatever you have left in your refrigerator. If you don't want to add meat, some feta cheese is really good.
PRIMAVERA SPAGHETTI SQUASH
1 spaghetti squash ~ prepared as below
1 each zucchini and yellow crockneck squash ~ cut in 1/4s lengthwise & sliced
couple of handfuls grape tomatoes, cut in half
leftover beef, chicken or pork ~ cut into small cubes
fresh basil, slivered ................................dried oregano
about 4-6 TB butter, cubed..................... 2 TB EVOO
2 tsp. Balsamic vinegar
salt & pepper to taste.............................. 1-2 tsp. crushed/minced garlic
optional: crushed/cracked red pepper
**
cut deep gashes into the spaghetti squash (so it doesn't explode in the oven). Then put it into a deep pan with about 2" water and bake at 350-375 for about an hour (the outside should be soft when you touch it). Let it cool a few minutes, so you don't burn yourself. Then (it will still be hot, so wear oven mitts) cut it in half and remove the seeds (I used a "spork-type" serving spoon). Then pull the flesh away from the sides and put it into a big bowl. (You might even put the squash into the bowl and just pull the insides out in there).
While the spaghetti squash is baking, cut up the squash and tomatoes and put them in a shallow dish. Add about 1" water ~ salt ~ cover with waxed paper and microwave for about 5 minutes. Drain & put it aside until the spaghetti squash is done and shredded into the big bowl.
After the spaghetti squash is in the big bowl, add the cooked squash & tomatoes and little cubes of butter and mix it all up. Then add everything else ~ mixing to be sure that you've separated the strands of spaghetti squash as well as possible, and that it's all coated with some of the EVOO.
You can eat it now ~ or put it into a sprayed casserole dish (covered) to reheat about 5 minutes in the microwave to eat later.
NO GLUTEN HERE, so you can indulge with garlic bread, if you want.
You can substitute whatever you have left in your refrigerator. If you don't want to add meat, some feta cheese is really good.
PRIMAVERA SPAGHETTI SQUASH
1 spaghetti squash ~ prepared as below
1 each zucchini and yellow crockneck squash ~ cut in 1/4s lengthwise & sliced
couple of handfuls grape tomatoes, cut in half
leftover beef, chicken or pork ~ cut into small cubes
fresh basil, slivered ................................dried oregano
about 4-6 TB butter, cubed..................... 2 TB EVOO
2 tsp. Balsamic vinegar
salt & pepper to taste.............................. 1-2 tsp. crushed/minced garlic
optional: crushed/cracked red pepper
**
cut deep gashes into the spaghetti squash (so it doesn't explode in the oven). Then put it into a deep pan with about 2" water and bake at 350-375 for about an hour (the outside should be soft when you touch it). Let it cool a few minutes, so you don't burn yourself. Then (it will still be hot, so wear oven mitts) cut it in half and remove the seeds (I used a "spork-type" serving spoon). Then pull the flesh away from the sides and put it into a big bowl. (You might even put the squash into the bowl and just pull the insides out in there).
While the spaghetti squash is baking, cut up the squash and tomatoes and put them in a shallow dish. Add about 1" water ~ salt ~ cover with waxed paper and microwave for about 5 minutes. Drain & put it aside until the spaghetti squash is done and shredded into the big bowl.
After the spaghetti squash is in the big bowl, add the cooked squash & tomatoes and little cubes of butter and mix it all up. Then add everything else ~ mixing to be sure that you've separated the strands of spaghetti squash as well as possible, and that it's all coated with some of the EVOO.
You can eat it now ~ or put it into a sprayed casserole dish (covered) to reheat about 5 minutes in the microwave to eat later.
NO GLUTEN HERE, so you can indulge with garlic bread, if you want.
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